Strawberry Summer Cake
Total Time
1 hour 10 minutes
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8-10 servings
- 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
- 1 large egg
- 1/2 cup (118 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 pound (450 grams) strawberries, hulled and halved
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Preparation
Step 1
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
Step 2
Whisk flour or flours, baking powder and salt together in a small bowl.
Step 3
In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.
Step 4
Mix in egg, milk and vanilla until just combined.
Step 5
Add dry mixture gradually, mixing until just smooth.
Step 6
Pour into prepared pie plate.
Step 7
Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.
Step 8
Sprinkle remaining 2 tablespoons sugar over berries.
Step 9
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 to 60 minutes.
Step 10
Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Step 11
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Chef's notes
Adapted, only slightly, from Martha Stewart.
I recently picked up some barley flour and fell in love with it. We tend to associate whole grain flours with heartiness and heaviness, but this is neither — it’s silky and delicate.
The cake works like a dream with 100% all-purpose flour but if you’ve got barley flour around, swapping it in for half the volume is beyond delicious.
I am ever-so-slightly on the fence about the sweetness of this cake. I like it, but I wouldn’t hate the batter itself with 2 tablespoons less sugar (i.e. 7/8 cup sugar instead of a whole one). If that’s your inclination, go ahead and dial it back as well. Leave the sugar on top. It contributes to the berries turning into jam.
Note:
In 2019, I added a sheet cake version of this to the site.
